Pumpkin Pancakes

Recipe View 5 mins Gather all of your ingredients and have them measured and ready to go. (Prep time: 5 minutes)

Recipe View 3 mins In a large bowl, whisk together the milk, pumpkin puree, egg, vegetable oil, and vinegar until thoroughly combined. The vinegar helps to activate the baking soda and create a light and fluffy pancake. (Mix time: 3 minutes)

Recipe View 2 mins In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. This ensures that the dry ingredients are evenly distributed. (Mix time: 2 minutes)

Recipe View 2 mins Add the dry ingredients to the wet ingredients and whisk gently until just combined. Be careful not to overmix the batter, as this can result in tough pancakes. A few lumps are perfectly fine. (Mix time: 2 minutes)

Recipe View 5 mins Heat a lightly oiled griddle or frying pan over medium-high heat. You can test if the griddle is hot enough by flicking a few drops of water onto the surface; if they sizzle and evaporate quickly, it's ready. (Heat time: 5 minutes)

Recipe View 1 mins Pour 3 to 4 tablespoons of batter onto the hot griddle for each pancake, and gently flatten the batter slightly with the back of a spoon. (Cook time: 1 minute)

Recipe View 2 mins Cook until small bubbles begin to appear on the surface and the edges look set, about 2 minutes. (Cook time: 2 minutes)

Recipe View 2 mins Flip the pancakes carefully and cook for another 2 minutes, or until golden brown on the other side and cooked through. (Cook time: 2 minutes)

Recipe View 0 mins Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven (around 200°F or 93°C) until ready to serve. (Cook time: Varies)

Recipe View 1 mins Serve the pumpkin pancakes hot with your favorite toppings, such as maple syrup, whipped cream, chopped nuts, or a dusting of powdered sugar. Enjoy! (Serve time: 1 minute)